Very early, professional cooks and bakers learn to make a ritual of setting out all their ingredients before starting a recipe. That way, they never get halfway through a recipe and find out that they're missing a vital ingredient. It's a good habit to get into, even if you only bake from boxed cake mixes.

Light cream is nothing more than regular milk combined with cream, so finding a substitute isn't difficult. For a healthier alternative, stick with nondairy options or lower-fat dairy choices.

An allergy to eggs is one of the most frustrating of all food allergies to deal with. Eggs are a supremely versatile ingredient, and are used in a very large number of foods. Although there are egg substitutes of various kinds, they're not entirely satisfactory.

Egg allergy restricts your ability to eat many foods. People can have an allergic reaction to whole eggs, egg yolks or egg whites only. Egg white allergy is most common, but whether the egg is raw or cooked can also make a difference.

Quiche has the reputation for being pretentious, but nothing could be simpler. Most quiche fillings start with a base of heavy cream to which shredded cheese, bits of meat and a few vegetables are added. During baking, cream combines with the eggs to form a savory, tender custard.

Cooks rely on breading to give their dishes a beautiful color, a satisfying crunch and a pleasantly toasty flavor. However, breading is also a way to protect delicate foods from overcooking, drying and toughening in the heat of your oven or skillet.

If you want a high-protein snack and don't mind waiting at least a day to indulge, pickled eggs can be a good choice. Pickled eggs are a low-maintenance food that are traditionally prepared by submerging hard-boiled eggs in water and spices for at least 24 hours; the longer the submersion, the richer the flavor.

If you exceed dietary cholesterol guidelines, you’re at risk for developing high blood cholesterol – and heart disease. Therefore, limiting your egg consumption – regardless of how you cook your eggs – is a good idea. According to the U.S.

Greek yogurt and sour cream have similarities in both taste and texture. Greek yogurt has very little whey, the watery component that is present in most thinner yogurts, so it’s just as thick as sour cream. If you compare equal portions, they're both good sources of protein, calcium and vitamin B-12.

Except for its caffeine content, one butter-toffee K-Cup from Gloria Jean’s Coffees is about as neutral as a beverage can get. If you’re looking for a drink with more zing than plain water but the same number of calories, this flavored coffee for Keurig machines may have its place in your diet.

Eggs have three separate sections -- the shell, the white and the yolk. When you crack open a raw egg, the yolk is the yellow, circular section; a growing embryo feeds off this part of the egg as it grows within the protective shell.

Cheese comes in assorted flavor varieties with differing amounts of protein and fat, and it has low levels of carbohydrate. The digestion of cheese involves breaking down these macronutrients to molecules small enough for your intestines to absorb.